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Easy cheesy souffle omelettes

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All photos by Kate Hutchings

We all love food that’s easy to make yet gives the impression of greater levels of skill and time spent. Some corner-cutters I’ve recently discovered are the spice blends created by Sarah Lazell of Little Spice. They add a bit of pizazz to your dinners and she even provides recipes.

Like all good things, Little Spice happened a bit by accident. Sarah has always created her own herb and spice blends. Normal peppercorns were long ago replaced by a her Awesome Pepper blend in her everyday grinder. But when friends started to ask for a blend of this or a blend of that, she realised she was onto something. And so, in June last year Little Spice was born.

Sarah now offers a range of blends with fab names like Gliterrati, a blend of Himalayan pink salt, white pepper and pink peppercorns, used in place of the usual pepper and salt. There’s also Spirit of Herbs – a blend of garlic, rosemary, black pepper, lemon peel, fennel and thyme – which is great on fish, meat, mixed into a salad dressing or stirred into a stock. Or, use it in Sarah’s recipe below.

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Souffle Omelettes by Sarah Lazel of Little Spice

As spring has just started to creep into our lives (at last!), I am in the mood for fresh food and uplifting flavours. One of my favourite parts of my job is blending the ingredients together and unleashing the amazing fragrances. 

This recipe is great to have up your sleeve. It looks and tastes impressive but is actually very easy.

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You will need:

4 eggs
Your favorite cheese, grated
I heaped teaspoon of Little Spice Spirit of Herbs blend
A little bit of butter
4 ramekins

Preheat your grill. Separate the eggs, putting the whites into a big bowl and yolks into another. Whisk the egg whites with an electric hand whisk until they are stiff peaks, or by hand but that takes a little longer.

In the other bowl beat the yolks with a fork, then mix in the teaspoon of herb mix and a generous handful of cheese, saving a bit of cheese to sprinkle on top. Now gently with a spoon add the yolk mixture to the whites, mixing in bit by bit trying to keep in as much of the air in the whites as possible.

Rub a bit of butter around the inside your ramekins to stop the egg mixture sticking. With a spoon fill each ramekin with the egg mixture and then sprinkle the remaining cheese on top. Put them under the grill for 5 minutes, until they have browned on top and have cooked all the way through.

These can also be cooked as one large omelette in a pan, or mini versions with a muffin tin are usually a hit with little ones. You can also get creative adding, bacon, ham, smoked salmon etc to your mix.

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And … a quick courgette salad

This is a quick side dish than can be done in moments. My spice blend uses pink peppercorns and Himalayan pink salt which give the dish a unique flavor as well as looking gorgeous! 

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You will need:

1 Courgette
a teaspoon of lemon juice
a teaspoon of your posh olive oil
1 garlic clove crushed
Some Gliterrati to finish

Using a potato peeler, slice the courgette into strips. Then, in a small bowl mix the lemon juice, olive oil and garlic. You may want to adjust the garlic depending on your taste. Pour some of the dressing over the courgette until all pieces are gently coated.

Sprinkle with the Gliterrati until it looks fabulous. Ta da!

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